Improved tomato soup



. tomato.

. UNITED STATES JAMES H. W. nnoxins, or BOsTOItMAssAo sETTs.

IMPROVED TOMATO soup."

- Specification forming part of Letters Patent N0.'47,545,(l21l70(l May 2, 1865.

To all whom it may concern:

Be it known that 1, JAMES H. W. HUCKINS, of Boston, in the county of Suffolkand State of Massachusetts, have invented a new and useful or improved composition of matters,whioh may be termed Tomato Soup, and I do hereby declare the same, or the materials'of which it is composed and the mode of compounding them,to be described as follows, viz:

Take a stock boiler that will hold about twenty gallons. Put into it fifty pounds of beef-shin to fourteen gallons of cold water. Boil it, partly uncovered, for fourteen hours. After the water has partly boiled away add a little hot water from time to time, as it may require. After it has boiled the required time take it from the fire and add to it one quart of cold water. Afterward let it stand for ten minutes. Next,skim ofiall of the fat and strain the liquor from the meat through a fine sieve, and we shall have very nearly seven gallons of the liquor. Should there be more than seven gallons of the liquor, boil it down to the required quantity, but should there be a less amount, add the difference in hot water. This is called stock. Next, take one bushel and a half of tomatoes, put them into a boiler,

mash them up a little, and let them boil in their own liquor for one hour and a half. Next, strain them through a fine sieve-fine enough to stop the seeds and the skins. All the rest of the tomato must go through the sieve, after which we shall have about six gallons of the tomato liquor. If more than six gallons, boil it down to such amount. If less, add more tomato together, and keep the mixture somewhat under a boiling temperature until wanted for further action. Next, prepare the follow .minutes,and afterward put on the firefan Next, mix the stock andthe prepared PATENT O FICE. l i Y ing vegetables: Peel and weigh onepound an a half of onions, thesame amount .of turnips one pound and three-quarters of carrots, an one pound of beets Chop them all togethe quite fine. Next, take a soup b0ilerthat wil hold sixteen gallons; Put into it threeand half pounds of butter. Next,add the choppe vegetables. Put the boiler on a hot fire,and cook the vegetableswellt Next, add to them. three and one-quarter pounds .of flour, and thoroughly mix the whole together whilehot, Next, take the boiler from the fire and let it cool alittle. Next, add one ounce of blacl pepper, one-half a pound of yfine salt, an three-quarters ofa pound of brown sugar. Mix the whole well together, and addthe mix 1 tureof beef-stock and1tomato. The: compo'si tion miist now bewell .stirred for' about to stirred until it mayboil. .Gontinueto let it be p and skim it for about five minutes, after which. 1 strain it throughfa finesieve, butdo not press, the vegetables through. the sieve. The composition will then be ready forthe table,or;for 3 being hermetioallysealed in cans. Theamount of the preparation (which 1* term ftomat soup so made will be about thirteen gallons It is a composition containing preservativ qualities, which will prevent it from decom position for a great length of timeq 1 I claim- I i k H The composition made in mannerwand of materials substantially as hereinbefore specia 11 fied.

JAMES H W; Hook ng; W'itnessesi l R. H. EDDY, F. 1?. HA n; Jr, 

